Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Take Cupcakes
2. Get All Purpose Flour
3. Take Baking Powder
4. Get Baking Soda
5. Take ground Cinnamon
6. Take ground Ginger
7. Get Nutmeg
8. Prepare Salt
9. Prepare Unsalted Butter softened
10. Make ready Granulated White Sugar
11. Get Eggs
12. Get Vanilla Extract
13. Get Solid packed, canned Pumpkin Puree
14. Prepare Frosting
15. Get Cream Cheese (straight out of fridge)
16. Prepare Unsalted Butter (firm, but not cold)
17. Get of Salt
18. Get Cinnamon
19. Prepare Confectioners Sugar, sifted
20. Make ready Vanilla Extract

Steps to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

So that’s going to wrap it up with this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!